Erin’s Recipe Rundown
Texture: Soft and chewy (but still hold their shape!)
Taste: Sugar and spice.
Ease: Easy to make and fun to decorate!
Top Tips: The long chill time is crucial for the cookies to hold their shape while baking.
Recommended GF Flour: I like to use King Arthur Flour Gluten-Free Measure-for-Measure Flour for this recipe.
Would I make these again? Absolutely! Gingerbread cookies are THE classic Christmas cookie! I love getting the kids involved and turning the decorating into a fun holiday activity for the whole family.
xoxo erin
This post was originally published in November 2021. It was updated with new photos and instructions in October 2024.
‘Tis the season! If you’re planning on baking up a batch of gingerbread cookies over the holiday season, I have the perfect recipe for you.
This is my Grandma’s tried-and-true gingerbread recipe — made gluten-free with just a few adjustments. Secret ingredients make them soft, chewy, and great for decorating. It’s one of my absolute favorite Christmas cookie recipes!
Featured Comment
From Rachel: “This is best gluten free gingerbread recipe that I’ve found! Super easy to follow and great texture.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Gingerbread Cookies
- Make-Ahead/Storage/Freezing
- Can I make these gluten-free gingerbread cookies dairy-free and/or egg-free?
- Do I have to chill gingerbread cookie dough?
- Can I use almond flour instead of the gluten-free measure-for-measure flour?
- How do you make gluten-free cookies stay together?
- Can I use these gluten-free gingerbread cookie recipe to make a gingerbread house?
- More Gluten-Free Christmas Cookies
- Soft, Gluten-Free Gingerbread Cookies Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free gingerbread cookies. Jump to the recipe card below for the exact measurements.”
- Gluten-free flour: I highly recommend using a gluten-free measure-for-measure flour that contains xanthan gum. This is my favorite brand.
- Shortening: These cookies are made with shortening instead of butter! It’s one trick for getting the perfect soft and chewy consistency. It also helps the cookies hold their shape better than butter. If you like a butter flavor, you can use butter-flavored shortening.
- Molasses: A classic ingredient that gives gingerbread cookie recipes their characteristic color while adding a greater depth of flavor and softness.
- Vinegar: This is my Grandma’s secret ingredient! Vinegar works with the baking soda and lightens the cookie dough. Don’t worry – you can’t taste it.
- Ground Ginger: These wouldn’t be gingerbread cookies without ginger. A full tablespoon allows the distinct spicy flavor to shine in this recipe. The other spices help bring out the warmth even more.
For another Christmas treat, try this caramel recipe!
How to Make Gluten-Free Gingerbread Cookies
Here’s an overview of how to make these gingerbread cookies. You can jump to the recipe for the full instructions!”
- In a medium bowl: Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- In the bowl of a stand mixer: Use a paddle attachment to cream together the shortening and sugar on medium speed for 2 minutes. You can use a hand mixer, if you don’t have a stand mixer.
- Add ingredients: Add the egg, molasses, and vinegar to the mixture. Scrape down the sides of the bowl with a rubber spatula.
- With the mixer on low: Slowly add the dry mixture to the stand mixer bowl. Mix until well combined.
- Prep and chill dough: Place dough on work surface and divide in half. Work with one half at a time. Between 2 large sheets of parchment paper( or plastic wrap), roll or press the dough down to be 1/4-inch thick. Leave the dough between the parchment paper (or plastic wrap) and stack on a baking sheet. Refrigerate for 4 hours or overnight. For quicker prep, freeze the dough for 15-20 minutes.
Tip: It’s important to chill the dough for best results so the cookies hold their shape during baking. Chilling the dough also gives the gluten-free flour time to hydrate so the cookies has the best consistency.
- Work quickly: Remove one dough sheet from fridge at a time. Peel off top parchment paper and cut into the desired shapes. I like to use a thin metal spatular to move the shaped cookie dough to the prepared baking sheets. Repeat with second dough sheet. If it starts to stick, pop the dough back in the freezer for a bit. Roll out scraps to make as many cookies as you can.
- Bake: Bake at 375°F for 9-10 minutes until set. Let cool 3 minutes then move to a wire rack to cool the rest of the way. Decorate and enjoy!
Best Icing for Gluten-Free Gingerbread Cookies
These gluten-free gingerbread cookies are perfect for decorating. You can use royal icing, buttercream frosting – or my favorite simple recipe for decorating gingerbread cookies as follows.
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
Whisk until smooth. Add more milk (just a few drops at a time) if the frosting is too thick. It should be thick but still able to be spread or piped.
Make-Ahead/Storage/Freezing
To Make-Ahead: The recipe already calls for a long chill time (4 hours to overnight). For more advance prep, wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. To freeze the dough, wrap in plastic wrap and store in an airtight container or freezer bag. Freeze for up to 1 month. Thaw in refrigerator overnight.
To Store: Store leftover cookies in an airtight container at room temperature for up to 1 week.
To Freeze: Wait to decorate! Freeze undecorated cookies in an airtight container or freezer bag, with parchment paper between layers, for up to 3 months. Thaw at room temperature for 1 hour. Decorate and enjoy!
Can I make these gluten-free gingerbread cookies dairy-free and/or egg-free?
This recipe uses shortening instead of butter making it completely dairy-free! There is only 1 egg in the whole batch so you can easily use an egg replacer too. I recommend Bob’s Red Mill Egg Replacer for best results.
Do I have to chill gingerbread cookie dough?
It’s important to chill the dough so the cookies hold their shape during baking. Chilling the dough also gives the gluten-free flour time to hydrate so the cookies has the best consistency.
Can I use almond flour instead of the gluten-free measure-for-measure flour?
Unfortunately, almond flour has very different properties than gluten-free measure-for-measure flour and won’t produce the same results in this recipe.
How do you make gluten-free cookies stay together?
To ensure your gluten-free cookies stay together, use a high-quality 1:1 gluten-free measure-for-measure flour. It’s best to use a flour that contains xanthan gum which acts as a binder. This is my favorite brand.
Can I use these gluten-free gingerbread cookie recipe to make a gingerbread house?
Yes! Make sure you roll the dough out evenly and 1/4 inch thick. The full chill time will be necessary so the gingerbread house pieces keep their shape in the oven. You’ll want to bake them long enough (closer to the 10 minute mark) so they’re set, but avoid overbaking or they will turn brittle and break easily. Let cool, then glue together with royal icing.
More Gluten-Free Christmas Cookies
Soft, Gluten-Free Gingerbread Cookies
Video
Ingredients
Dry Ingredients:
- 3 1/2 cups (525g) gluten-free measure-for-measure flour
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
Other:
- 1 cup (195g) shortening (I use organic palm shortening)
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 tablespoons white vinegar
- 1 cup (240ml) molasses
Instructions
- In a medium bowl, whisk together the dry ingredients.
- In the bowl of a stand mixer (or using a hand mixer), add the shortening and sugar. Mix on medium speed for 2 minutes until thoroughly creamed.
- Add the egg, vinegar and molasses and mix to combine. Scrape down the sides of the bowl then, with the mixer running on low, slowly add the dry ingredients. Mix until totally combined.
- Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll or press the dough ¼-inch thick between 2 large sheets of parchment paper.
- Leaving the dough sandwiched between the parchment paper or plastic wrap, stack the dough on a baking sheet and refrigerate for 4 hours or overnight. (You can also freeze the dough for 15-20 minutes.)
- Preheat the oven to 375F. Line two baking sheets with parchment paper or silicone liners.
- Remove one dough sheet from the freezer or refrigerator and place on the counter. Working quickly, peel off the top parchment paper then cut into the desired shapes. Use a thin metal spatula to help transfer the cookies to the baking sheets.
- If the dough begins to stick you can put it back in the freezer for a bit before continuing. Repeat with the remaining dough. The scraps can be rolled out to get as many cookies as you can.
- Bake for 9-10 minutes until set. Let cool for 3 minutes on the baking sheet then transfer to a wire rack to cool completely. Decorate with royal icing or frosting if desired – enjoy!
Notes
- Gluten-Free Flour: Also known as gluten-free measure-for-measure flour. I like to use a gluten-free flour blend that contains xanthan gum. This is my favorite brand.
- Shortening: These cookies are made with shortening instead of butter! It’s one of the tricks for the best soft and chewy consistency. If you like a butter flavor, you can use butter-flavored shortening.
- Vinegar: This is my Grandma’s secret ingredient. Vinegar lightens the cookie dough. Don’t worry – you can’t taste it.
- 1 ½ cups powdered sugar
- 1 tablespoon milk
- 1 tablespoon corn syrup
- ½ teaspoon vanilla
- Pinch of salt
The flavor of these is wonderful, however, I had a hard time with these burning!! One other reviewer said they did theirs at 350 which is what I think is the right temperature (versus 375). Usually my oven runs colder so it was very odd to have something burn on the low end of time. They turned out great at 350 for 8ish minutes
Hi Maddie, thanks for the feedback and sorry these required some experimentation on the temperature. We’ve had success with 375, but will definitely note that!
These cookies smell wonderful! I used plant based butter. The dough ended up being way too soft, so I kept on adding flour until soft but able to roll out. I made small shapes and they cook perfectly! I kept the dough in the freezer and only rolled a small amount at a time. My first batch was too cooked and 350 F for 9 min. was perfect for my oven.
Hi Audrey, thanks so much for sharing! Glad your adaption ended up working out, with some experimentation!
So excited to try this! Are the ground cloves an absolute must or can they be omitted/ substituted if we don’t have any on hand?
Hi Celia, good question! The cloves give these cookies a classic gingerbread flavor, but they’re not a requirement! You could sub another warm spice like nutmeg, allspice, or cardamom, or omit. Hope that helps!
Pretty easy to make, just make sure the dough is COLD. I froze mine for an hour. The kids loved them too.
We’re happy to hear you and the kids enjoyed the gingerbread cookies, Deanna! Thank you for sharing your positive experience!
Can I sub real butter in? I do t have shortening :/
Hi Kathy, the shortening creates the perfect chewy texture and helps the cookies hold their shape. You can try the recipe with butter, but it will change the texture and the cookies may spread. Thank you for your question!
Hi! Is apple cider vinegar okay?
Thanks!
Hi Sydney, we haven’t tried it ourselves, but it should work just fine. If you decide to give it a try, we’d love to hear how it goes!
May I use coconut oil in place of butter?
Hi there, this recipe uses shortening, instead of butter, for the best texture. Coconut oil would add more moisture to the dough and most likely cause it to spread more when baked since it has different properties than the shortening. Thank you for your question!
Can this be made with nondairy butter instead of shortening?
Hi Rebecca, the shortening is what creates the chewy texture. You can try using vegan butter, but it will most likely impact the structure/texture of the cookies. We hope you enjoy the cookies!
Is the dough supposed to be very soft? Like it will almost spread itself into two rounds, before refrigerating
Hi Debbie, the dough should feel soft, but not falling apart, before chilling. The time in the fridge helps the dough firm up so it’s easier to cut out the cookies and then they hold their shape when baked. The long chill time is key! We hope you enjoy the cookies!
Would these work for a gingerbread house or is it too delicate?
Im looking for a recipe to traditionally use on a yearly basis for me and my kids when they go make gingerbread houses to decorate.
I lost the recipe I normally used and would love to know if this would work!
Hi Lana, yes this recipe should work for building a gingerbread house! Make sure you roll the dough out evenly and 1/4 inch thick. The full chill time will be necessary so the gingerbread house pieces keep their shape in the oven. You’ll want to bake them long enough (closer to the 10 minute mark) so they’re set, but avoid overbaking or they will turn brittle and break easily. Let cool, then glue together with royal icing. We hope you enjoy the recipe!
These are THE BEST gingerbread cookies I have ever made or eaten. So delicious!!❤️
Aww, we’re so happy to hear how much you loved the cookies, Melissa! Thank you for sharing such a kind review with us!
This is best gluten free gingerbread recipe that I’ve found! Super easy to follow and great texture.
Just wondering if i can substitute the egg? My daughter is allergic to eggs as well as having celiac.
I recommend Bob’s Red Mill egg replacer for this recipe!